Multigrain Thepla

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Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Multigrain Thepla

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4


1 cup wheat flour

¼ cup millet flour( bajri flour)

¼ cup cornmeal (makai ka atta)

¼ cup amaranth flour (rajgira flour)

1 cup chopped fenugreek leaves

1 cup curd

2 tablespoon green chillies paste

1 tablespoon garlic paste

½ teaspoon ginger paste

½ teaspoon roasted cumin powder




Take a bowl. Add all the flours, green chillies paste, ginger-garlic paste, cumin powder, salt and mix it well. Add fenugreek leaves, curd, 2 tablespoon oil and mix it well. Add water as per the need and knead dough. Let it rest for 10-15 minutes

Make small balls, dip in flour and roll the parathas of about 4 to 5 inch diameter.

Take a tawa/griddle and cook parathas on both the sides smearing it with oil.

Serve it with curd, raita or pickle.